Sweet rolls filled with fresh raspberries
In a large bowl mix milk, sugar and yeast. Stir lightly. Let sit 5 minutes until mixture is bubbly.
Stir in eggs, melted butter and salt. Add flour one cup at a time.
Knead by mixer for 5 minutes or by hand for 10 minutes.
Place dough in a greased bowl and cover. Let rise for approximately 1 1/2 hours until doubled.
Gently push down dough and form into a ball.
Roll out dough into a large rectangular shape - approximately 12" X 18"
Brush with melted butter saving 2 Tablespoons of butter for topping.
Sprinkle sugar and raspberries.
Roll dough and pinch seams together.
Slice into 1" slices. Place slices in a greased baking dish. Cover and let rise for 30 minutes.
Lightly brush top of sweet rolls with remaining butter and sugar.
Bake in a preheated 375 degree oven for 20-25 minutes.
Let cool and remove from pan.
2 1/4 teaspoons of yeast equals one package.
Fresh or frozen raspberries may be used.